Seasonal Eating Oven Roasted Dinner

The seasonal challenge for us has started off really well. It's new to us, so not hard at this point. Just wait until my precious apples go out of season. Trust me, for all those months, you will hear me crying over those most delicious, juicy, treats from heaven.

Ok, enough of that, to the challenge...

For a full list you can look here, I will spare you having to read it if you aren't interested. I will tell you that this dish of oven roasted carrots, sweet potatoes (thank you Lisa for these-delicious) and brussels sprouts** are my all time favorites along with broccoli, cauliflower and pumpkin (of course)...well, and butternut squash.

I balanced out this meal for me by serving it with quinoa. Did you know that quinoa is actually related to spinach and Swiss chard? Hello protein rich amino acids that fall into my seasonal challenge accidentally! I personally love quinoa, but I have found this is another one of those things people either love or hate. Make sure you rinse it really well before you cook it or it is BITTER. I will confess to eating all of the sweet potatoes and carrots...and most of the brussels sprouts. Yes, I am ok with turning orange and looking like an oompa loompa. I call it my winter tan.

The boys had their oven roasted chicken with carrots, onions and potatoes. The illustrator and Max were allowed to have a few brussels sprouts. I am nice that way.

Oven Roasted Chicken Pieces

1 cut up chicken whole chicken (washed)
potatoes
carrots
onions
whole garlic
garlic powder
onion powder
Kosher Salt
fresh ground pepper

Preheat your oven to 375 degrees.

Layer your veggies on the bottom of the pan. Add the washed chicken pieces. Season with garlic powder, onion powder, salt and pepper. Roast for about 1 to 1 1/2 hours or until the chicken is browned and the temperature is 165 to 170 degrees. Allow the meat to rest before serving.

**I roasted the vegetables at the same temperature as the chicken for ease of preparation.

So, here is my question and where our dilemma comes in to play with the seasonal challenge. We have people coming over for dinner on Sunday and I think we need to stay within the seasonal vegetable challenge even though a salad would be a great accompaniment to the meal. I know this is not the worst dilemma in the world, but I think it is interesting to consider what conditions should allow you to change your thinking on the importance of where your food comes from. You see, cantaloupe is on sale right now...and I love cantaloupe (almost as much as apples). Why and where did it come from? These are important questions when it comes to food. Normally, I wouldn't be too concerned about what I am serving our friends because I know what they like and don't like. The guests we are having on Sunday are friends of the illustrator's from high school and I have no idea what they like, so a massaged kale salad might be too much for them...I know it would be for my boys (well, Max would eat it, but I don't think he is the norm). Any thoughts on this? Do you think seasonal eating is even important?